CORE 4

PREPARE
SALAD
AND
DRESSING
PREPARE SALAD AND DRESSINGS

Learning Outcome 1

Perform Mise’ En Place

At the end of this lesson, you are expected to:

1. Identify tools, equipment, and utensils needed in preparing salad and
dressing;
2. Clean, sanitize and prepare tools, utensils and equipment based on
the required tasks;
3. Identify ingredients according to the given recipe; and
4. Prepare ingredients based on the required form and time frame.

Mise’ En Place is a French term which means setting everything in

place and organizing all the materials and ingredients before preparing foods.

Tools, Equipments, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp,

sturdy stainless steel blades and with handles
that securely attached and that feel perfectly
comfortable in your hand.

2. Cutting boards – choices of cutting boards are the wooden or blocks

and acrylic cutting boards. When preparing a recipe that contains both
meat (or poultry or seafood) and vegetables requiring cutting, use one
board exclusively the vegetables and the other exclusively for the raw
meat to avoid cross-contamination.

3. 3. Peeler - is a kitchen tool consisting of a slotted

metal blade attached to a handle, that is used to remove
the outer skin or peel of certain vegetables, frequently
potatoes and carrots, and fruits such as apples,
pears.
 4. Citrus zester - is approximately four inches long, with
a handle and a curved metal end, the top of which is
perforated with a row of round holes with sharpened
rims. To operate, the zester is pressed with moderate
force against the fruit and drawn across its peel. The rims
cut the zest from the pith underneath.

4. 5. Grater/Shredder - A grater (also known as a

shredder) is a kitchen utensil used to grate
foods into fine pieces. It was invented by
François Boullier in 1540s.

6. Grill pan – used for salad toppings to be broiled or

grilled.

7. Salad Spinners – used to hold just washed salad

leave in a slotted basket that is made to spin by hand
and thus fling all the water off the leaves into the outer
container.

8. Mixing bowls – used to mix dressings, marinate

ingredients, hold separate elements of a salad before

DE
assembling and used to toss and mix all the
ingredients together. Used bowls made of sturdy,
heavy glass wares or ceramic, so as not to react with
acidic ingredients.

9. Salad servers – “Salad sets” with big salad bowls,

serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of
 salad, no matter how slippery and thus making tossing
easier.

Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp

and cold and well drained. Moisture and air are
necessary to keep greens crisp.
a) Leaves wilt because they lose moisture.
Crispness can be restored by washing and
refrigerating. The moisture that clings to the
leaves after thorough draining is usually enough.
b) Air circulation is essential so do not washed
greens too tightly or pack too firmly. Refrigerate in
colanders covered with clean damp towels, or in
specially designed perforated plastic bins. These
protect from drying while allowing air circulation.

2. Vegetable, Grain Legumes and Pasta Salads - are

salads whose main ingredients are vegetables other
than lettuce or other leafy greens. Starchy items such as
grains, pastas and dried legumes can also form the body
of a salad. Raw or cooked vegetables are usually added
to the starch items to enhance the color, flavor and
nutritional balance of the salad. Protein items such as
poultry, meat, seafood and cheese maybe added to vegetables and starch
salads.

3. Bound salads are mixtures of foods that are held

together or bound with a dressing usually a thick
dressing like mayonnaise. The term bound is most often
used for traditional mixtures of cooked protein, starch
and vegetables items with mayonnaise like chicken
salad, tuna salad, egg salad and potato salad.

4. Fruit Salad – contain fruits as their main ingredients,

like appetizer salads or dessert salads.
5. Composed Salads – made by arranging two or more
elements attractively on a plate. They are called
composed because the components are arranged on the
plate rather than being mixed together. They are
elaborate and can be substantial in size, usually served
as main courses or fruit courses rather than
accompaniments or side dishes.

6. Gelatin Salads – most gelatin products are made with

sweetened prepared mixes with artificial color and flavor.
But some professional cook used to prepare salads
using unflavored gelatin relying on fruit juices and other
ingredients for flavor.
SELF CHECK 1.1
A. Picture Me
Give the characteristics of the different types of salads.

Type of salad Characteristics

Main Course Salad
Appetizer
Side Dish Salad
Dessert Salad
Accompaniment Salad

Your answer will be rated using the rubric below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity and Unclear cannot
Clear clear and easy clear and difficult to understand
to understand quite easy to understand
understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on the
explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant
 B. Organize your Learning
Make an album of the different kinds of salad with their
picture and recipe listed.
Your output will be rated using the rubric below:

SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of
the recipe
4 Artistically and creatively done with some illustrations and pictures
of the recipe
3 Properly done with some illustrations and pictures of the recipe
2 Properly done with few illustrations and pictures of the recipe
1 Done untidily with few illustrations and pictures of the recipe
Now you’re ready to go on with the ways on how to prepare variety of salad
and dressing!

Learning Outcome 2

Prepare a Variety of Salad and Dressing

At the end of the lesson, you are expected to:
1. Identify the components of salad, factors to consider in salad
preparation, and different kinds of salad dressing and their ingredients;
2. Select and use correct equipment in preparing salad and dressing;
3. Prepare a variety of salad and salad dressing; and
4. Follow workplace safety procedures.

Enumerate ingredients for salad making.

Ingredients of Salads
Freshness and variety of ingredients are essential for high quality salads.
1. Salad Greens – Iceberg lettuce, Romaine Lettuce, Boston Lettuce,
Biff or limestone lettuce, Chinese cabbage, spinach, sprout
2. Vegetables (Raw) - avocado, bean sprouts, broccoli, cabbage, carrots, cauliflower,
celery, cucumber, mushrooms, onions, peppers, radish, tomatoes.

C
3. Vegetables (Cooked, pickled and canned) – asparagus, beets, carrots,
cauliflower, corn, pimientos, olives, peppers, cucumber.
4. Starches – dried beans, potatoes, macaroni products, grains,
bread (croutons)

5. Fruits(Fresh, Cooked, Canned or Frozen) – apple, banana,

berries, coconut, melon, oranges, papaya, peaches, pears, and
mangoes
 7. Protein foods – meat (beef, ham), poultry, fish and shellfish,
salami, luncheon meat, bacon, eggs, hard cooked, cheese, cottage cheese,
aged or cured types.
8. gelatin, nuts

Guidelines for Making Salads

1. Vegetables, Legumes, Grains and Pasta Salads

 Neat, accurate cutting of ingredients is important because the

shapes of the vegetables add to eye appeal.
 Cut vegetables as close as possible to serving time or they may
dry or shrivel at the edges.
 Cooked vegetables to a firm, crisp texture and good color.
 After cooking, vegetables must be thoroughly drained and
chilled before using.
 Starches, pastas and legumes should be cooked until
completely tender but not overcooked.
 Vegetables are sometimes marinated or soaked in a seasoned
liquid before being made into salad. The marinade is usually
some form of oil and vinegar dressing that also serves as the
dressing for the salad. Do not plate marinated salads too far
ahead of time because the lettuce base will wilt.
 Grains and pastas may also be marinated for a short time. If
marinated too long, pasta absorb too much liquid and become
very soft. Legumes should not be allowed to stand longer in a
marinade because the acid toughen the proteins in the beans.

2. Bound Salads

 Cooked ingredients must be thoroughly cooled before being

mixed with mayonnaise and the completed salad mixture must
be kept chilled at all times.
 Leftover such as chicken meat or fish which have been handled
according to the rules of good sanitation and food management
can be used for making bound salads.
  Potatoes for salads should be cooked whole before peeling and
cut in order to preserve nutrients.
 Crisp vegetables like celery, green peppers, carrots, chopped
pickles, onions and water chestnuts are used.
 Bland ingredients like potatoes and some foods maybe
marinated in seasoned liquid such as vinaigrette before being
mixed with mayonnaise and other ingredients.
 Fold in thick dressings gently to avoid crushing or breaking the
main ingredients.
 Bound salads are portioned using scoop to give height and
shape to the salad.
 For plated salads, serve on a base with greens and choose
attractive, colorful garnishes when appropriate

3. Fruit Salads

 Fruit salads are often arranged, mixed or tossed of most fruits

that are delicate and easily broken. An exception is the Waldorf
salad, made of firm apples mixed with nuts, celery and
mayonnaise based dressing.
 Broken or less attractive pieces of fruit should be placed on the
bottom of the salad while more attractive pieces arranged on
top.
 Some fruit discolor when cut and should be dipped into an acid
such as tart or fruit juice.
 If both vegetables and fruits salads are being prepared,
vegetables salad should be prepared first.
 Drained canned fruits well before mixing them in the salad.
 Dressings for fruit salad are usually sweet, but fruit juices are
used to add tartness.

4. Composed Salads

 Prepare and season each ingredients separately and evaluate

the flavor and quality.
 Arrangements may be plated ahead of time and add delicate
ingredients just before serving.
 Flavors and textures of all ingredients should provide pleasing
contrast
 Observe general concepts of plating and presentations of
output.
 5. Gelatin Salads

 Observe the correct proportion of gelatin and liquid. Too much

gelatin makes a stiff, rubbery product while too little makes a
soft product that will not formed the desired shape.
 To dissolve unflavored gelatin, stir it in cold liquid to avoid
lumping and let it stand for 5 minutes to absorb water. Then heat
it until dissolves, or add hot liquid and stir until dissolved.
 To dissolve sweetened, flavored gelatin, stir it into boiling water.
It will not lump because the gelatin granules are held apart by
sugar granules.
 For quick setting, dissolve the gelatin to half of the volume of
liquid and the other half is cold water to lower the temperature.
For even faster setting, add crushed ice in an equal volume of
cold water, stir until the ice is melted.
 Do not add raw pineapple and papaya to gelatin salads because
these fruits contain enzymes which dissolve gelatin.
 Canned fruits and other juicy items must be well drained before
adding because they will watered down the gelatin.
 Unmold gelatin if it is firm
- Loosen it by dipping a small pointed knife in warm water and
running the tip of it around the top edge of the molded
gelatin.
- Dip the mold into hot water for 1 – 2 seconds
- Quickly moisten tips of the fingers and gently pull gelatin
away from edge
 Refrigerate gelatin salads

Procedure for Quantity Salad Production

1. Prepare all ingredients. Wash and cut greens, fruits, vegetables, and
garnishes. Prepare cooked vegetables and mix bound and marinated
salads. Have all ingredients chilled.
2. Arrange salad plates on worktables. Line them up on trays for easy
transfer to refrigerator.
3. Place bases on all plates.
4. Arrange body of salad on all plates.
5. Garnish all salads.
6. Refrigerate until serving.
7. Do not add dressing to green salads until serving.

Important Factors to consider in Salad Preparation

1. Quality of ingredients. Salad is as good as the quality of its
ingredients, so you have to use ingredients that are fresh, ripe and in
season.
 2. Eye Appeal. It should be attractive, appetizing, creatively presented.
3. Simplicity. Make it simple not overcrowded.
4. Neatness. Keep salad neatly placed in a plate.
5. Contrast and Harmony of Colors. Contrast in color for your garnishing
can accentuate the appearance of the salad.
6. Proper Food combinations. Choose combination of ingredients
carefully. Pineapples and coconut go well with chicken but not
compatible with tuna.
7. Foods should be recognizable. Taste of the food that you are using as
a base should be identifiable when you taste the salad. The dressing
should dominates the taste.
8. Keep foods properly chilled but not ice-cold.
9. Serve hot foods while hot and cold foods cold.
10. Keep it clean and crispy. This is done by washing greens in large
quantity of water and drain well and removing the green from the
water to allow the dirt to settle to the bottom of the container.
11. Flavorful. Tempting and stimulating if prepared and presented
properly.
12. Drain all the ingredients well. Water or excess juices will weaken
dressings and will make your salad look messy.
13. Do not overcook food. Food and ingredients when overcooked
eliminates the color and its vitamins and minerals as well.

Coleslaw

Ingredients:
1 ½ pt Mayonnaise
2 fl oz. Vinegar
1 oz Sugar (optional)
2 tsp Salt
½ tsp White pepper
4 lb EP Cabbage, shredded
25 Lettuce cups

Procedure:
1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a
stainless steel bowl. Mix until smooth.
2. Add the cabbage and mix well.
3. Taste and, if necessary, add more salt and/or vinegar.
4. Arrange the lettuce leaves as under liners on cold salad plates.
5. Using a no. 12 scoop, place a mound of coleslaw in the center of each
plate.
6. Hold for service in refrigerator.
 Fruit Salad

Ingredients:
2 cups unpeeled apples, cubed
1 cup pitted dates
1 cup celery chopped
3 tablespoons lemon juice
½ cup all-purpose cream
Garnish, if desired
¼ cup nuts
Salad greens

Procedure
1. Assemble all utensils and supplies.
2. Carefully wash the celery, apples and salad greens. Refrigerate
the salad greens.
3. Cubed the apples in rather large pieces, and cover with lemon
juice to prevent discoloration. Also chop the celery and dates in
rather large pieces.
4. Combine the chopped ingredients with the dressing using a fork.
5. If desired, chill the salad in a covered bowl.
6. Serve on crisp salad greens.

This salad is suitable for refreshment plate at a party or for serving

lunch or supper. It may be prepared in advance.

Potato Salad
Ingredients:

2.5 kg AP waxy potatoes

375 ml basic vinaigrette 7
ml salt
1 ml white pepper
375 g celery, small dice
125 g onion, chopped fine
500 ml mayonnaise
25 lettuce cups
50 pimiento strips

Procedure:

1. Scrub the potatoes. Steam or boil until tender, but do not overcook.
2. Drain the potatoes. Leave in the colander or spread out on a sheet pan
until cool enough to handle.
 3. Peel the warm potatoes. Cut into ½- in. (1.2 cm.) dice.
4. Combine the dressing, salt and pepper. Add the potatoes and mix
carefully to avoid breaking or crushing them.
5. Marinate until cold. For the purpose of food safety, chill the potatoes in
the refrigerator before proceeding with the next step.
6. If any vinaigrette has not been absorbed by the potatoes, drain it off.
7. Add the celery and onion, mix gently.
8. Add the mayonnaise. Mix carefully until evenly blended.
9. Keep refrigerated until ready to use.
10. Arrange the lettuce as under liners on cold salad plates.
11. Using a No.11 scoop, place a 4- oz. (125-g.) mound of potato salad on
each plate.
12. Garnish each salad with 2 strips pimiento placed crosswise on top.
13. Hold for service in refrigerator.

Jellied Meat Salad

Ingredients:

1 tablespoon gelatin
¼ cup cold water
1½ cup hot stock
2 tablespoon lemon juice
¼ teaspoon salt
½ cup chopped vegetables
2 tablespoon green pepper cut in thin shreds
1 cup diced meat (beef, veal, chicken)

Procedure:
1. Soften gelatin in cold water for about 5 minutes.
2. Bring the broth to a boil, remove from fire and add the softened gelatin,
lemon juice, and salt. Stir until the gelatin dissolves.
3. When cool, place in the refrigerator to thicken the consistency of
unbeaten egg white.
4. Fold in to the thick mixture chopped meat, vegetable and green
pepper.
5. Pour in to a loaf pan or individual molds and chill several hours.
6. When firm, unmold and serve on salad greens. Garnish with
mayonnaise.

Gelatin salads are colorful and attractive. They are inexpensive and
may use left- over fruits (except fresh pineapple), vegetable, and meats. They
may be prepared in advance and kept for consumption for several days.
Prepare Variety of Salad Dressing

Ingredients of Salad Dressing

Salad dressings are liquid or semi liquids used to flavor salads. The
flavors of most salad dressings are not modified by cooking. The quality
depends directly on the quality of the ingredients used. Most salad dressings
are made primarily of an oil and an acid with other ingredients added to
modify the flavor or texture.

1. Oils – should have mild, sweet flavor. Strongly

flavored oil can make excellent salad dressing but
not appropriate with every food.
Examples: corn oil, soybean oil, canola oil, peanut
oil, olive oil, walnut oil

2. Vinegar – should have a good, clean sharp

flavor. Most salad vinegar are about 5% acidity,
but some range as 7-8%.

3. Lemon Juice – fresh lemon juice maybe used

in place of or in addition to vinegar in some
preparation.

4. Egg yolk – as essential ingredient in

mayonnaise and other emulsifier dressings. For
safety, pasteurized eggs should be used.

5. Seasoning and flavorings – fresh herbs are

preferable to dried herbs. Other flavorings include
mustard, ketchup, Worcestershire sauce and
various kinds of cheeses.
Types of Salad Dressings

1. Oil and Vinegar dressings – Basic

vinaigrette is a simple mixture of oil, vinegar
and seasonings which is an example of
temporary emulsions. The ratio of oil to vinegar
is 3 parts oil to 1 part vinegar. However, it can
be changed to taste. Less oil makes the
dressing tarter, while more oil makes it taste
milder and oilier.

2. Emulsified Dressings – Mayonnaise is an

emulsified dressing. It is served as the base
for wide variety of other dressings.
Mayonnaise based dressings are generally
thick and creamy.

3. Other Dressings – cooked salad dressing

is similar with appearance to mayonnaise, but
it has a tarter flavor, while mayonnaise is
richer and milder. Cooked dressing is made
with little or no oil and with a starch thickener.

There is a variety of dressings based on neither mayonnaise nor oil

and vinegar. They include dressings on sour cream and on fruit juice and
yogurt and low calorie dressings. The important thing is that these dressings
should have well balanced flavor with a pleasant tartness and should
harmonize and complement the salad which they are served.
Emulsions in Salad Dressings
The uniform mixture of two mixable liquids, oil and vinegar is called emulsion.

a. a. Temporary Emulsions – a simple oil and

vinegar dressing is called temporary emulsion
because the two liquids always separate after
being shaken. The harder the mixture is beaten
or shaken, the longer it takes for it to separate.

b. Permanent Emulsions – mayonnaise is also a

mixture of oil and vinegar, but the two liquids do not
separate because it contains egg yolk which is a
strong emulsifier. The egg yolk forms a layer
around each of the tiny droplets and holds them in
suspension. All emulsions form more easily at
room temperature.

Other stabilizers are used in some preparations.

Cooked dressing uses starch in addition to eggs.
Commercially made dressings may use such
emulsifiers as gums, starches and gelatin.
Standard Recipes for Salad Dressings

French Dressing

Ingredients:
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon sugar, optional
¼ cup lemon juice or vinegar
½ cup salad oil

Steps in preparation:
1. Measure the dry seasonings into a bowl, add the vinegar or lemon juice,
and dissolve them.
2. Add the oil, mix well, and transfer to a jar. Shake well.
3. Just before serving shake again to blend thoroughly.

Mayonnaise Dressing

Ingredients:
½ teaspoon mustard
½ teaspoon salt
¼ teaspoon sugar
Pinch pepper
Pinch paprika
1 egg
2 cups salad oil
3 tablespoon lemon juice or vinegar

Steps in preparation:
1. Measure seasonings into bowl. Blend, and add egg. Mix well.
2. Gradually add the first ½ cup of the oil, almost drop by drop, beating
well. Then add the lemon juice and the rest of the oil slowly and
continue beating all during these additions.
3. Transfer to the covered refrigerator jar and store.
 Cooked Salad Dressing

Ingredients:
3 tablespoons flour
2 tablespoons sugar
½ teaspoon dry mustard
2 teaspoons salt
2 cups milk
1 egg
1/3 cup vinegar or lemon juice
2/3 cup fortified margarine

Steps in preparation:

1. Sift the flour, sugar, salt, and mustard, on top of a double boiler.
2. Add ¼ cup milk and stir until smooth. Carefully add the remaining milk.
3. Cook over low heat until the mixture thickens. Stir constantly.
4. Place over hot water on the bottom of the boiler. Cook for 10 minutes
and stir occasionally.
5. Beat the egg well, add the lemon juice, and beat. Slowly add to the
cooked mixture and cook until well blended.
6. Remove from heat, add butter. While cooling beat with the rotary beater
about twice for improved texture.
7. Cool and store in a covered container.

This type of dressing is easy to prepare for the inexperienced cook. It

is inexpensive and not as rich as mayonnaise.
SELF CHECK 1.2
A. Fill Me In
Fill in the blanks with the correct word or group of words. Write
your answer on your test notebook.

1. Canned fruits and other juicy items must be well

before being added or they will dilute the gelatin and weaken it.
2. Flavors and textures of all components should be or
provide pleasing contrast.
3. Some fruit discolor when cut and should be dipped into an
such as tart fruit juice.
4. Cooked ingredients must be thoroughly before being
mixed with mayonnaise and the completed salad mixture must be kept
chilled at all times.
5. Neat, accurate cutting of ingredients is important because the shapes of
the vegetables add to .
6. Cooked vegetables should have a firm, texture and
good color.
7. Potatoes for salads should be cooked whole, then peeled and cut in order
to preserve .
8. Broken or less attractive pieces of fruit should be placed on the
of the salad, with the more attractive pieces arranged
on top.
9. Arrangements maybe ahead of time only if the
components will hold well. Add delicate items just before serving.
10.To dissolve sweetened, flavored gelatin, stir it into boiling water.
It will not because the gelatin granules are held apart
by sugar granules.
 B. Do It Now

Mixed Green Salad

Prepare mise en place for mixing green salad. Using the
following rubric, evaluate your product.

Tools/Equipment Needed:
Refrigerator
Colander
Mixing bowl
Plate for serving

Ingredients:
Romaine lettuce
Pepper strips
Carrots
Dressing

Procedure:
1. Wash greens thoroughly.
2. Drain greens well.
3. Crisp the greens. Refrigerate green in a colander cover with damp cloth.
4. Cut or tear into bite pieces.
 Mixed the greens. Toss gently until uniformly mixed. Non-juicy raw vegetable
garnish such as green pepper strips or carrots red maybe mixed in at this time.
For toss salad to serve immediately, add the dressings to the greens in a bowl.
Toss to coat the greens with the dressing.
5. Plate the salads. Cold plate should be used. Continue avoid plating salad
more than an hour or two before service to prevent wilting or drying of
greens.
6. Garnish and serve.
Dimension P E R F O R M A N C E LEVE L
Very Needs No
Excellent (4 pts.) Satisfactory Points Earned
Satisfactory (3 pts.) Improvement Attempt (0
(2 pts.)
(1 pt.) pt.)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and
and equipment equipment equipment correctly equipment equipment
correctly and and confidently most correctly and incorrectly and
No attempt
confidently at all of the but less less confidently
times times confidently most of the time
sometimes

2. Application of Manifests very clear Manifests clear Manifests Manifests less

procedures understanding of the understanding of the understanding understanding No attempt
step- by-step step- by-step of of the step- by-
procedure procedure the step-by-step step procedure
procedure seeking
but sometimes clarification
seeks most of the
clarification time
Works Works independently Works Works
independently with with ease and independently independently
ease and confidence most of the with ease and but with
No attempt
confidence at all time confidence assistance
times sometimes from others
most of the
time
3. Safety work Observes safety Observes safety Observes Most of the
habits precautions at all precautions safety time not
No attempt
times most of the time precautions observing
sometimes safety
precautions
4.Completeness of Task is completed Task is completed Task is nearly Task is started
Task following the following the completed but not
procedures in the procedures in the following the completed
No attempt
activity project plan procedures in following the
improvement/i the project plan procedures in
nnovations the project plan

5. Time Work completed Work completed within Work Work

No attempt
management ahead of time allotted completed completed
time (mins./hours (mins./hour
/days) beyond s/days) beyond
TOTAL POINTS
 Another task is given to you this time you will choose and
prepare one type of salad dressing. Choose from among the
given recipes above. Your product and performance will be
rated using the scoring rubric.
Dimension P E R F O R M A N C E LEVE L
Very Needs No
Excellent (4 Satisfactory Points
Satisfactory Improvement Attempt
pts.) (2 pts.) Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of tools and Uses tools and Uses tools and Uses tools and Uses tools and
equipment equipment equipment equipment equipment
correctly and correctly and correctly and but incorrectly and
No
confidently at confidently less confidently less confidently
attempt
all times most of the sometimes most of the time
times
2. Application of procedures Manifests very Manifests clear Manifests Manifests less
clear understanding of understanding of understanding of No
understanding the step- by- the step-by-step the step- by- attempt
of the step- by- step procedure procedure step procedure
step procedure but sometimes seeking
seeks clarification
clarification most of the
time
Works Works Works Works
independently independently independently independently
with ease and with ease and with ease and but with
No
confidence at confidence confidence assistance from
attempt
all times most of the sometimes others
time most of the
time
3. Safety work habits Observes Observes Observes Most of the
safety safety safety time not
No
precautions at precautions precautions observing
attempt
all times most of the sometimes safety
time precautions
4.Completeness of Task Task is Task is Task is nearly Task is started
completed completed completed but not
following the following the following the completed
No
procedures in procedures in procedures in the following the
attempt
the activity the project plan project plan procedures in the
improvement/i project plan
nnovations
5. Time management Work Work Work completed Work
No
completed completed (mins./hours completed
attempt
ahead of time within allotted /days) beyond (mins./hour
time s/days) beyond
TOTAL POINTS

What a magnificent performance, this time learn how to present it more

attractively with the next topic.

113
Learning Outcome 3

Present a Variety of Salads and Dressings

At the end of this lesson, you are expected to:

1. Identify the structure of a salad;
2. Present salad and dressing attractively;
3. Identify the accompaniments of salad and dressing; and
4. Observe sanitary practices in presenting salad and dressing.

Structure of a Salad

Plated Salad has four parts:

 Base or Under liner

 A cup-shaped leaves of iceberg or Boston lettuce make attractive
bases. They give height to salad.
 Body – main part of the salad
 Garnish – An edible decorative item that is added to salad to give
eye appeal, and adds flavor as well. It should harmonize with the
rest of the salad ingredients.
 Dressing – A seasoned liquid or semi liquid added to the body of
the salad to give added flavor, tartness, spiciness and moistness.

Dressing may be added at service time, served separately for the customer to
add, or mixed with the ingredients ahead of time.

Guidelines for Arranging Salads

1. Keep the salad off the rim of the plate

2. Strive for a good balance of colors
3. Height helps make a salad attractive
4. Cut ingredients neatly
5. Make every ingredient identifiable
6. Keep it simple
 Waldorf salad

Purpose: Prepare and present Waldorf salad

Tools/Equipment Needed:
Refrigerator
Mixing bowl
Paring knife
Scooper
Serving Plate

Ingredients:
1 ½ Chantilly dressing
heavy whipped cream and mayonnaise)
4 lb red apples
1 lb celery stalk, dice
4 ozwalnuts, coarsely chopped
Lettuce cups
2 oz chopped walnuts

Procedures:

1. Prepare the dressing. Combine whipped cream and mayonnaise in a

bowl. Refrigerate.
2. Pour the apples and diced without peeling them.
3. Add apples to the dressing and mix in to prevent darkening.
4. Add celery and walnuts. Fold in until evenly mix.
5. Arrange the lettuce cups as under liners on hold salad plates.
6. Scoop mixture of salad on each lettuce cup.
7. Sprinkle each salad with chopped nuts, then serve.

Salad Nicoise

Purpose:
Prepare and present salad nicoise

Directions:
Prepare and present salad nicoise
using the ingredients and following the
procedure given properly.
Ingredients:
3 lb. Waxy potatoes, scrubbed
3 lb. Green beans, washed and trimmed
2 lbs. Mixed salad greens, washed, trimmed, and
crisped
160 oz. Canned Tuna, solid pack or chunk
25 pcs Anchovy fillets
50 pcs Olives, black or green
50 pcs Hard-cooked egg quarters
100 pcs Tomato wedges
½ cup Chopped parsley

Vinaigrette:
1 qt Olive oil
1 cup Wine vinegar
1 tsp Garlic, chopped fine
1tbsp Salt
½ sp Pepper

Procedure:
1. Cook the potatoes in boiling salted water until just tender. Drain and let
cool. Peel. Cut into thin slices. Hold in refrigerator, covered.
2. Cook the beans in boiling salted water. Drain and cool under cold
running water. Cut into 2-in. pieces. Hold in refrigerator.
3. Line cold salad bowls or plates with the lettuce leaves.
4. Combine the potatoes and green beans. Divide the mixture among the
salad bowls, about 3 oz per portion.
5. Drain the tuna and break it into chunks. Place a 1 ½ -oz portion in the
center of each salad.
6. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges
attractively on the salads.
7. Sprinkle the salads with chopped parsley.
8. Hold for service in refrigerator.
9. Combine the dressing ingredients and mix well. Just before service,
mix again and dress each salad with 1 ½ fl oz. dressing.

Review of Lesson 1 (Learning Outcome 3)

A. Label the parts of the plated salad.

Write your answer on your test
notebook.
B. Enumerate the guidelines for
arranging salads into a platter. Write
your answer on your test notebook.
Learning Outcome 4

Store Salads and Dressings

At the end of the lesson, you should be able to:

A. Identify safety and hygienic practices in storing salad and

dressing.

B. Keep appetizers in appropriate conditions to maintain its

freshness, quality.

Safety and hygienic practices in storing salad and dressing

 Green Salads are plated in a cold plate. Avoid plating salads more
than an hour or two before service. Garnish that is tossed should
be added at serving time.
 Refrigerate salads before serving time.
 Dressing is added immediately before serving, or serve it on the
side.
 Refrigerate salads until serving. Do not hold more than a few
hours, or the salads will sag. Holding boxes should have high
humidity.
 Do not add dressing to green salads until serving, or they will sag.
Principles and Practices of Hygiene in Preparing Salads and Salad
Dressing

Washing all salad vegetables is important to ensure food safety.

Washing is done in the following manner:
1. Prepare a detergent in a bowl of tap water. Dissolve very well 5g (litter)
of powdered or liquid detergent in 4L (1gallon) of water. Make sure
there is no undissolved powder.
2. Soak the vegetable in this solution for about 1 minute. Ingredients that
have to be peeled should be washed too.
3. Gently wash vegetables and pay special attention to the stems and
leaves.
4. Rinse the vegetables in tap water several times to ensure that there is
no remaining detergent or soap.
5. The vegetables may further be sanitized in a mild solution of potassium
permanganate or hypochlorite by soaking for about a minute, then
rinsing them.
6. Spin-dry the vegetables in a salad spinner, or dry by putting them on a
clean cloth or disposable paper. Make sure that the greens are dry
when combining with the dressing because wet greens will prevent the
dressing from coating the leaves. This makes the dressing very watery
and tasteless and reduces the crispness of the salad.

Review of Lesson 1 (Learning Outcome 4)

You’re almost done but not so fast. Here’s another task to perform.

A. Fix and Parade

Your school will be celebrating its 60th Founding
Anniversary. There is a problem on who will be in-charge of
preparing the salad and dressing for the event. Believing
that you have acquired the knowledge and skills in the
preparation of salad and dressing, you confidently accepted
the task.
Your performance will be rated using the following rubric:
I can do it I can do it with I can do it with I can do it with
independently minimal moderate considerable
and confidently assistance assistance assistance
at all times and confidently and confidently and less
most of the time sometimes confidently most
of the time
4 3 2 1
Preparation of
materials
Preparation of
Salad

Preparation of
Dressing

Presentation

Storing